Baja Bean Fajitas ADAPTED FROM SARASOTA COUNTY SCHOOLS HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS Process # 2 – Same Day Service YIELD: 50 Servings 100 Servings Ingredients Weight Measure Weight Measure Tortilla, 10 inch, whole grain rich 50 each 100 each Black beans, canned, drained 14 lb 1 oz 4 - #10 can 28 lb 2 oz 8 - #10 can Salsa, canned 6 lb 10 oz 1-#10 can 3 qt + 1 ¼ cup 13 lb 4 oz 2-#10 cans 1 ½ gal + 2 ½ cups Onions, cut in strips 6 lb 12 lb Green peppers, cut in strips 2 lb 4 lb Oil ¼ cup ½ cup HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe. Preparation 1. Sauté onion and pepper strips in tilt skillet or steam kettle in small amount of oil until tender. Do not overcook vegetables. 2. Transfer vegetables to serving pan. Hold in warmer until service. 3. Heat beans in steamer until internal temperature reaches 140°F for 15 seconds. Cover and hold in warmer. 4. Steam tortillas in package for 2 minutes or until pliable. HACCP Critical Control Point: Hold at internal temperature of 135°F or above. HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once. Serving Information On the serving line, place one tortilla on the tray. Spread ½ cup of beans in center of the tortilla. Top beans with ½ cup onion and pepper mixture (customer may refuse). Fold tortilla over beans and vegetables and serve with salsa cup or portion salsa in tortilla with #16 scoop. *Optional- Serve with Caliente Corn Salsa. Each fajita provides 2 meat/meat alternates, 2 ounce equivalent grains (if 10 inch tortilla provides 2 ounce equivalent grains), ½ cup additional vegetable (when student chooses peppers and onions) and 1/8 cup red/orange vegetable. Nutrition Information *From USDA Nutrient Database Calories: 390 Total Fat: 8g Saturated Fat: 0.5g Carbohydrate: 67g (16g fiber) Protein: 16g Sodium: 812mg
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Baja Bean Fajitas ADAPTED FROM SARASOTA COUNTY SCHOOLS HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Tortilla, 10 inch, whole grain rich 50 each 100 each
Black beans, canned, drained 14 lb 1 oz 4 - #10 can 28 lb 2 oz 8 - #10 can
Salsa, canned 6 lb 10 oz 1-#10 can 3 qt + 1 ¼ cup
13 lb 4 oz 2-#10 cans 1 ½ gal + 2 ½ cups
Onions, cut in strips 6 lb 12 lb
Green peppers, cut in strips 2 lb 4 lb
Oil ¼ cup ½ cup
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Sauté onion and pepper strips in tilt skillet or steam kettle in small amount of oil until tender. Do not
overcook vegetables.
2. Transfer vegetables to serving pan. Hold in warmer until service.
3. Heat beans in steamer until internal temperature reaches 140°F for 15 seconds. Cover and hold in warmer.
4. Steam tortillas in package for 2 minutes or until pliable.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving Information On the serving line, place one tortilla on the tray. Spread ½ cup of beans in center of the tortilla. Top beans
with ½ cup onion and pepper mixture (customer may refuse). Fold tortilla over beans and vegetables and
serve with salsa cup or portion salsa in tortilla with #16 scoop.
*Optional- Serve with Caliente Corn Salsa. Each fajita provides 2 meat/meat alternates, 2 ounce equivalent grains (if 10 inch tortilla provides 2 ounce equivalent grains), ½ cup additional vegetable (when student chooses peppers and onions) and 1/8 cup red/orange vegetable.
Blazin’ Buffalo Wrap ADAPTED FROM BEYOND MEAT RECIPE DATABASE HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Beyond Meat Chicken-Free Strips 6 lb 4 oz 12 lb 8 oz
Tortilla, 10”, whole grain rich 50 each 100 each
Hot or wing sauce 1 ½ cups + 1 Tbsp 3 cups + 2 Tbsp
Romaine lettuce, chopped 1 lb 2 oz 2 lb 4 oz
Carrots, shredded 1 lb 8 oz 3 lb
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation
1. Preheat oven to 350°F. 2. Combine chicken-free strips and wing sauce and bake until product reaches an internal temperature of
150°F for 15 seconds. Hold in warmer until meal service.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
3. Combine chopped romaine and shredded carrots in a bowl.
4. Portion ½ cup of salad mixture in each tortilla. Fold tortilla in half. Store in cooler until meal service.
HACCP Critical Control Point: Hold at an internal temperature of 41°F or below.
Serving Information On serving line, portion 4 pieces of chicken mixture into tortilla. Each tortilla provides 2 meat/meat alternates, 2 ounce equivalent grains.
Nutrition Information *From USDA Nutrient Database
Optional Garnish: Black olives, drained 1 lb 12 oz ½ - #10 can 3 lb 8 oz 1 - #10 can
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Prepare rice by combining with water cook. Fluff. Place in warmer until service.
*Recommended cooking method: Steam or bake, covered for approximately
15 minutes. Alternative cooking method: Heat to a rolling boil. Cook until
water is absorbed, about 30-40 minutes. Stir once. Cover and cook an
additional 10 minutes over low heat.
HACCP Critical Control Point: Hold at 135°F or higher.
2. Combine corn, black beans, salsa and taco seasoning in tilt skillet or
steamer, heating thoroughly, about 20 minutes. Transfer to serving pan and
keep warm until service.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving Information Portion 1 - #8 scoop (1/2 cup) of rice in a bowl and top with 2 - #8 scoops (1 cup) of bean mixture. Garnish with 1 Tbsp olives and a pinch of fresh cilantro. Serve tortilla chips on the side. Each serving provides 2 meat/meat alternates, 2 oz equivalent grains, ¼ cup starchy vegetable and 1/8 cup red/orange vegetable.
Loaded Baked Potato HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Protein Packed Two Bean Chili Recipe See Recipe See Recipe
Potatoes, medium 50 Each 100 Each
Corn Tortilla Chips, prepackaged 6 lb 4 oz 50 Each 12 lb 8 oz 100 Each
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure – Wash all produce before starting this recipe.
Preparation
1. Bake potatoes at 400°F until internal temperature reaches 165°F for 15 seconds.
2. Split potatoes; serve whole potato to each student.
HACCP Critical Control Point: Hold at 135°F or higher.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving Information Portion an 8 ounce ladle or spoodle of chili over split potato. Serve with tortilla chips on the side. Each serving provides 2 meat/meat alternates, 2 oz equivalent grains, 1 cup starchy vegetable and 1/2 cup red/orange vegetable when using the Protein Packed Two Bean Chili recipe.
Nutrition Information *From USDA Nutrient Database
Mediterranean Flatbread ADAPTED FROM SARASOTA COUNTY SCHOOLS AND VEGAN ON THE CHEAP, ROBIN ROBERTSON HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Pesto Sauce: Oil 1 ½ cups 1 pint + 1 cup
Garlic powder 1 tsp 2 tsp
Parsley flakes, dry 1 cup 2 cups
Lemon Juice 1 ½ Tbsp 3 Tbsp
Hummus: 1 pint + 1 cup 1 quart + 1 pint
Garbanzo beans, drained 10 lb 3 oz 2.5 - #10 cans 20 lb 6 oz 5 - #10 cans
Onion Powder 1 Tbsp 2 Tbsp
Garlic Powder 1/8 cup 1/4 cup
Salt 1 Tbsp 2 Tbsp
Pepper 1 ½ Tbsp 3 Tbsp
Parsley 1/2 cup 1 cup
Basil ½ cup 1 cup
Lemon Juice 1 ¾ cups 3 ½ cups
Hot Sauce 1 Tbsp 2 Tbsp
Salad Oil 1 cup 1 pint
Flatbread, whole grain rich 50 each 100 each
Garnish: Black Olives, diced 15 oz ¼ - #10 can 1 lb 14 oz ½ - #10 can
Tomatoes, finely diced or sliced 2 lb 9 oz 5 lb 2 oz
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation1. Pesto sauce: Add garlic powder, parsley, and lemon juice to oil. Mix
basil, lemon juice, hot sauce and oil to VCM or blender. Mix until
smooth.
3. Place flatbread on an 18’x24’x1’ bun pan and brush each flatbread
with pesto.
4. Scoop 1-#8 scoop (1/2 cup) of hummus on each flatbread and spread
evenly. Meredith Lee/The HSUS
Mediterranean Flatbread ADAPTED FROM SARASOTA COUNTY SCHOOLS AND VEGAN ON THE CHEAP, ROBIN ROBERTSON HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
5. Bake at 3750°F in convection oven for 3-5 minutes or until warm and flatbread is slightly crisp. Do not
overbake.
6. Brush each baked flatbread with pesto.
7. Serve 2 Tbsp diced or 3-4 slices of tomatoes and 2 Tbsp diced black olives on the side as garnish.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
Serving Information Each serving provides 2 meat/meat alternates and 2 oz equivalent grains. Nutrition Information *From USDA Nutrient Database Calories: 339 Total Fat: 15g Saturated Fat: 1.5g Carbohydrate: 41g(8g fiber) Protein: 10g Sodium: 520 mg
Mighty Marinara with Chickpeas HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Diced tomatoes and sauce, canned
1 ¼ - #10 can 1 gallon
2 ½ - #10 can 2 gallon
Tomato Sauce 1 - #10 can 2 - #10 can
Garbanzo beans, drained 10 lb 3 oz 2 ½ -#10 can 20 lb 6 oz 5 -#10 can
Salad Oil ½ cup 1 cup
Oregano, dried 1 ½ Tbsp 3 Tbsp
Garlic, granulated 2 Tbsp ¼ Cup
Basil, dried 2 Tbsp ¼ cup
Salt 1 Tbsp 2 Tbsp
Sugar ½ cup 1 Cup
Parsley, dried 2 Tbsp ¼ cup
Pepper 1 ½ tsp 1 Tbsp
Prepared Grains: Choose one Rotini (1 cup serving) Spaghetti (1 cup serving) Penne (1 cup serving) Brown Rice (1 cup serving)
Dry grain weight: 6 lb 4 oz 6 lb 4 oz 6 lb 4 oz 6 lb 4 oz
Dry grain weight: 12 lb 8 oz 12 lb 8 oz 12 lb 8 oz 12 lb 8 oz
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation
1. Prepare grains accordingly.
2. Stir all ingredient together except for grain item.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher;
reheat product only once.
Serving Information Using 8 ounce ladle or spoodle, serve 8 ounces marinara sauce over 1 cup cooked spaghetti, penne, rotini noodles or rice. Each serving provides 2 meat/meat alternates, 2 oz equivalent grains, and ½ cup red/orange vegetable. For a 1 meat/meat alternate sauce, cut measure of garbanzo beans in half.
Nutrition Information *From USDA Nutrient Database
Noodles with Stir Fried Tofu and Bok Choy ADAPTED FROM OAKLAND UNIFIED SCHOOL DISTRICT, HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Noodles, Yakisoba, prepared, dry weight OR 6 lb 4 oz 12 lb 8 oz
Noodles, spaghetti, prepared, dry weight 6 lb 4 oz 12 lb 8 oz
Soy Sauce, reduced sodium 1 pint + 1 cup
Water 1 pint + ¼ cup 1 quart + ½ cup
Apple cider vinegar 1 cup + 2 Tbsp 1 pint + ¼ cup
Toasted sesame oil ¾ cup 1 ½ cup
Vegetable oil 2 Tbsp ¼ cup
Bok Choy, chopped 3 lb 6 lb
Green Onions, chopped, white and green 4 oz 8 oz
Tofu, cubed, firm 7 lb 14 lb
Garlic, minced or (granulated) 2 Tbsp (1 Tbsp) ¼ cup (1/8 cup)
Ginger, minced or (granulated) 1 ½ Tbsp (1/3 tsp) 3 Tbsp (2/3 tsp)
Cilantro, chopped, fresh (dried) ½ cup (2 Tbsp) 1 cup (1/4 cup)
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation
1. Combine soy sauce, water, apple cider vinegar and sesame oil
in a large bowl to make the sauce; set aside.
2. Heat vegetable oil in a tilt skillet or wok; add bok choy and stir-
fry until it begins to wilt, about 3-5 minutes.
4. Add garlic, ginger, and green onions, and cook another 2-3
minutes until fragrant.
5. Add sauce and cubed tofu to the vegetable mixture and bring
to a boil.
6. Add the cooked noodles, toss gently; heat thoroughly until it reaches 150°F for 15 seconds.
7. Transfer to serving pans. Garnish each pan with cilantro.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Noodles with Stir Fried Tofu and Bok Choy ADAPTED FROM OAKLAND UNIFIED SCHOOL DISTRICT, HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Serving Information Portion 1 ½ cups of stir fried noodles using 2 scoops with a 6 ounce spoodle or 2-#6 scoops onto each tray. Each serving provides 1 meat/meat alternate, 2 ounce equivalent grains.
Nutrition Information *From USDA Nutrient Database
Nutty Noodles ADAPTED FROM GRIMMWAY ACADEMY, ARVIN, CALIFORNIA MEATLESS MONDAY CONTEST WINNER 2014 HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Noodles, spaghetti, whole grain, dry 6 lb 4 oz 12 lb 8 oz
Mixed vegetables, frozen *Seasonal, fresh vegetables can be substituted based on availability.
10 lb 14 oz 21 lb 12 oz
Nut or seed butter, smooth 7 lb 14 lb
Ginger, minced or (granulated)
1½ cups (2 Tbsp + 2 tsp)
3 cups (1/4 cup + 1 tsp)
Garlic, minced or (granulated)
1/3 cup (1 Tbsp+1 tsp)
2/3 cups (3 Tbsp)
Rice wine vinegar 2 qts + ¼ cup 1 gallon + ½ cup
Sugar 2 ½ cups 5 cups
Soy sauce, reduced sodium 2 ½ cups 5 cups
Water 1 quart + ¼ cup ½ gallon + ½ cup
Oil, salad or cooking 1 ¼ cup 2 ½ cups
Pepper, red or cayenne ½ cup 1 cup
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation 1. Prepare spaghetti noodles, drain and cool. Set aside.
2. In blender, food processor or VCM, combine the peanut butter,
vinegar, sugar, soy sauce, water, half of the oil, pepper, ginger and
garlic until smooth.
3. Heat remaining oil in tilt skillet over medium-high heat.
4. Add vegetables and cook until tender.
5. Add the cooked noodles and peanut sauce to vegetables. Toss
gently.
6. Transfer to serving pans. Can be served warm or chilled.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above or 40°F or below.
Meredith Lee/The HSUS
Nutty Noodles ADAPTED FROM GRIMMWAY ACADEMY, ARVIN, CALIFORNIA MEATLESS MONDAY CONTEST WINNER 2014 HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Serving Information Portion 1 ½ cups of noodles onto each tray. Each serving provides 2 meat/meat alternate, 2 ounce equivalent grains and ½ cup other vegetable.
Popeye Pasta Bake USING PROHEALTH PASTA (CONTRIBUTES TO MEAT/MEAT ALTERNATE) HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Prohealth Bean Pasta, Penne or Rotini, dry
3 lb 2 oz 6 lb 4 oz
Frozen spinach, thawed and drained 3 lb 6 lb
Tofu, firm 6 lb 14 oz 13 lb 12 oz
Sugar ¾ cup 1 ½ cups
Soy Milk 1 pint + 1 cup 1 quart + 1 pint
Lemon Juice 1 cup 2 cups
Garlic powder 1/8 cup 1/3 cup
Basil, fresh, minced OR Basil, dried
¾ cup 1 ½ cups (3/4 cup)
Salt ¼ cup ½ cup
Garbanzo beans, drained 1 lb 4 oz (dry beans)
1- #10 can 2 lb 8 oz (dry beans)
2 - #10 cans
Tomato Sauce, canned 2 - #10 can 1 ½ gal + 2 ½ cups
4 - #10 can 3 gal + 1 ¼ qt
Bread Crumbs (optional) 1 ½ cups 3 cups
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation
1. Preheat oven to 325°F; cook pasta al dente.
2. Squeeze the spinach dry to remove liquid.
3. Combine tofu, sugar, soy milk, garlic power, basil and salt in blender or VCM. Blend until all items are
combined; the tofu should resemble a feta or ricotta consistency.
4. Add spinach, garbanzo beans, half of the tomato sauce and cooked pasta to tofu mixture. Stir to distribute
evenly.
5. In four steam table pans (12”x20”x4”), per 100 servings, lightly coat with pan release spray.
6. Spread ½ of remaining tomato sauce on bottom of each pan.
7. Divide pasta mixture evenly between four pans. Top each pan with an even amount of tomato sauce and
bread crumbs (optional).
8. Tightly cover pans with foil and bake for 30-45 minutes. Heat to a temperature of 150°F for 15 seconds.
9. Remove from oven and uncover.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Popeye Pasta Bake USING PROHEALTH PASTA (CONTRIBUTES TO MEAT/MEAT ALTERNATE) HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Serving Information Cut each pan 5 x 5 for serving or 2-#8 scoops per serving. Each serving provides 2.25 meat/meat alternates and ½ cup red/orange vegetable.
Nutrition Information *From USDA Nutrient Database
Popeye Pasta Bake HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Penne or Rotini, dry, whole grain rich 3 lb 2 oz 6 lb 4 oz
Frozen spinach, thawed and drained 3 lb 6 lb
Tofu, firm 13 lb 12 oz 27 lb 8 oz
Sugar ¾ cup 1 ½ cups
Soy Milk 1 pint + 1 cup 1 quart + 1 pint
Lemon Juice 1 cup 2 cups
Garlic powder 1/8 cup 1/3 cup
Basil, fresh, minced OR Basil, dried
¾ cup 1 ½ cups (3/4 cup)
Salt ¼ cup ½ cup
Tomato Sauce, canned 2 - #10 can 1 ½ gal + 2 ½ cups
4 - #10 can 3 gal + 1 ¼ qt
Bread Crumbs (optional) 1 ½ cups 3 cups
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Preheat oven to 325°F; cook pasta al dente.
2. Squeeze the spinach dry to remove liquid.
3. Combine tofu, sugar, soy milk, garlic power, basil and salt in blender or VCM. Blend until all items are
combined; the tofu should resemble a feta or ricotta consistency.
4. Add spinach, half of the tomato sauce and cooked pasta to tofu mixture. Stir to distribute evenly.
5. In four steam table pans (12”x20”x4”), per 100 servings, lightly coat with pan release spray.
6. Spread ½ of remaining tomato sauce on bottom of each pan.
7. Divide pasta mixture evenly between four pans. Top each pan with an even amount of tomato sauce and
bread crumbs.
8. Tightly cover pans with foil and bake for 45 minutes. Heat to a temperature of 150°F for 15 seconds.
9. Remove from oven and uncover.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
*For a 1 meat/meat alternate use half of the tofu listed in ingredients. Serving Information Cut each pan 5 x 5 for serving or 2-#8 scoops per serving. Each serving provides 2 meat/meat alternates, 1 oz equivalent grains, and ½ cup red/orange vegetable.
Protein-Packed Pasta Marinara INCLUDES PROHEALTH PASTA PRODUCT HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Diced tomatoes and sauce, canned
1 ¼ - #10 can 1 gallon
2 ½ - #10 can 2 gallon
Tomato Sauce 1 - #10 can 2 - #10 can
Garbanzo beans, drained 1 lb 4 oz(dry beans) 1 -#10 can 2 lb 8 oz (dry beans) 2 -#10 can
Salad Oil ½ cup 1 cup
Oregano, dried 1 ½ Tbsp 3 Tbsp
Garlic, granulated 2 Tbsp ¼ Cup
Basil, dried 2 Tbsp ¼ cup
Salt 1 Tbsp 2 Tbsp
Sugar ½ cup 1 Cup
Parsley, dried 2 Tbsp ¼ cup
Pepper 1 ½ tsp 1 Tbsp
ProHealth Bean Pasta Each Serving: 2 oz dry (3 oz prepared)
Dry grain weight: 6 lb 4 oz
Dry grain weight: 12 lb 8 oz
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Prepare bean pasta accordingly.
2. Stir all ingredient together except for pasta item.
HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving Information Using 6 ounce ladle or spoodle, serve 6 ounces marinara sauce over ½ cup cooked rotini, penne, or elbow noodles. Serve with roll, breadstick or other whole grain rich bread component. Each serving of pasta and chickpea marinara provides 2.25 meat/meat alternates and ½ cup red/orange vegetable.
ADAPTED FROM SAVANNAH-CHATHAM COUNTY SCHOOLS, SAVANNAH, GEORGIA HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Tomatoes, diced, canned 9 lb 9 oz 1 ½ - #10 can 1 gal + 3 ¼
cups
19 lb 2 oz 3 - #10 can 2¼ gal + 2½ cups
Tomato paste 3 lb 8 oz ½ - #10 can 1 qt + 3 cups
6 lb 15 oz 1 - #10 can 3 qt
Kidney beans, canned, drained 8 lb 10 oz 2 - #10 can 17 lb 4 oz 4 - #10 can
Black beans, canned, drained 3 lb 9 oz 1 - #10 can 7 lb 1 oz 2 - #10 can
Onions, fresh, chopped 1 lb 2 lb
Green peppers, fresh, diced 8 oz 1 lb
Carrots, shredded 1 lb 2 lb
Corn, thawed 8 oz 1 lb
Salt 2 Tbsp ¼ cup
Chili powder 3/8 cup – ½ cup
¾ cup – 1 cup
Garlic, granulated 1 ½ tsp 1 Tbsp
Cumin ½ tsp 1 tsp
Water 2 cups 4 cups
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation
1. Sauté onions and peppers. 2. Add tomatoes and tomato paste to onions and peppers. Let simmer until mimxture is heated. 3. Add drained beans, shredded carrots, corn, spices and water. Simmer 1 to 1 ½ hours. HACCP Critical Control Point: Heat to a temperature of 140°F for 15 seconds. HACCP Critical Control Point: Hold at internal temperature of 135°F or above. HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Protein-Packed Two Bean Chili
ADAPTED FROM SAVANNAH-CHATHAM COUNTY SCHOOLS, SAVANNAH, GEORGIA HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Serving Information Using 8 ounce ladle or spoodle, serve 8 ounces chili with preferred grain item such as pasta, rice, corn tortilla chips, roll or cornbread. Each chili serving provides 2 meat/meat alternates, and ½ cup red/orange vegetable. For a 1 ½ meat/meat alternate sauce, remove black beans.
Pumped Up Pasta Bake ADAPTED FROM SARASOTA COUNTY SCHOOLS, SARASOTA, FLORIDA HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Pasta, penne, whole grain rich, dry 3 lb 4 oz 6 lb 8 oz
Diced tomatoes, canned 1 ½ - #10 can 1 gal + 3 ¼
cups
3 - #10 can 2¼ gal + 2½ cups
Kidney beans, drained 5 lb 12 oz 1 ½ - #10 can 11 lb. 8 oz 3 - #10 can
Black beans, drained 7 lb 1 oz 2 - #10 can 14 lb 2 oz 4 - #10 can
Spaghetti sauce, prepared OR Scratch Sauce: Tomato sauce with the below spices
1 ½ - #10 can 1 ½ - #10 can (1 ¼ gallons)
3 - #10 can 3 - #10 can
(2 ½ gallons)
Oregano, dried 1 Tbsp 2 Tbsp
Garlic, granulated 1/8 cup ¼ cup
Basil, dried 1 Tbsp 2 Tbsp
Salt 1 Tbsp 2 Tbsp
Oil ½ cup 1 cup
Sugar ¼ cup ½ cup
Parsley, dried 1/8 cup ¼ cup
Pepper 1 ½ tsp 1 Tbsp
Bread Crumbs 1 ½ cups 3 cups
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP- Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation
1. Preheat oven to 350°F.
2. Boil pasta for 5-7 minutes, until cooked but firm. Drain.
3. If preparing scratch spaghetti sauce: Combine all ingredients listed under scratch sauce together.
Heat thoroughly to 150°F for a minimum of 15 seconds.
4. Stir diced tomatoes and beans into spaghetti sauce. Add pasta noodles. Stir well to combine.
5. Portion pasta mixture into 2 (for 50) or 4 (for 100) 12 x 20 x 2 ½ inch steamtable pans, sprayed to prevent
sticking. Top each pan with evenly distributed bread crumbs.
6. Bake until internal temperature reaches 140°F for a minimum of 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Pumped Up Pasta Bake ADAPTED FROM SARASOTA COUNTY SCHOOLS, SARASOTA, FLORIDA HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Serving Information Each pan provides approximately 24 servings using 2 - #8 scoops (1 cup). Each serving provides 2 meat/meat alternates, 2 oz equivalent grains, and ½ cup red/orange vegetable. For a 1 meat/meat alternate sauce, cut measure of black and kidney beans in half.
Tortilla, 10 inch, whole grain rich 50 each 100 each
Rice, brown, dry 2 lb 4 lb
Water ½ gallon 1 gallon
Kidney beans, canned, drained 8 lb 10 oz 2 - #10 can 17 lb 4 oz 4 - #10 can
Black beans, canned, drained 3 lb 9 oz 1 - #10 can 7 lb 1 oz 2 - #10 can
Salsa, canned 6 lb 10 oz 1-#10 can
3 qt + 1 ¼ cup
13 lb 4 oz 2-#10 cans
1 ½ gal + 2 ½ cups
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation
1. Combine rice and water. Cook uncovered in steamer for 20-25 minutes or until water is absorbed. 2. Hold cooked rice in warmer, covered. 3. Heat beans in steamer until internal temperature reach 145°F. Cover and hold in warmer. 4. To assemble: Lay tortillas on parchment paper on work surface. Spread ¼ cup rice down center of each tortilla. Spread ½ cup of beans over rice. Spread 2 Tbsp salsa on beans. 5. Fold into envelope shape and place in 2 inch steam table pan either lined with parchment paper or sprayed. 6. Top each enchilada with another 2 Tbsp salsa. 7. Bake at 350°F until internal temperature reaches 150°F for 15 seconds. HACCP Critical Control Point: Hold at internal temperature of 135°F or above. HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving Information Use spatula to serve one enchilada. Each enchilada provides 2 meat/meat alternates, 2.5 ounce equivalent grains (if 10 inch tortilla provides 2 ounce equivalent grains) and 1/8 cup red/orange vegetable.
Nutrition Information *From USDA Nutrient Database
ADAPTED FROM BEYOND MEAT & SARASOTA COUNTY SCHOOLS HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Beyond Meat Beefless Crumbles 3 lb 2 oz 6 lb 4 oz
Lentils, prepared 1 lb 12 oz(dry) ¾ gal + ½ cup (prepared)
3 lb 8 oz (dry) 1 ½ gal + 1 cup (prepared)
Onions, chopped 1 cup 2 cups
Celery, chopped 1 cup 2 cups
Brown Gravy, prepared ½ gallon 1 gallon
Flour 5 oz 10 oz
Water 1 cup 2 cups
Salt 1 oz 2 oz
Garlic Powder ½ Tbsp 1 Tbsp
Mashed Potatoes, prepared 1 lb 8 oz (dry) 1 gal (prep) 3 lb (dry) 2 gal (prep)
Pepper, red or cayenne ½ cup 1 cup
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Heat crumbles, onions, celery, salt and garlic powder in tilt skillet, steam jacketed kettle until onions and celery are tender. 2. Add gravy and heat.
3. Make a paste with the flour and water. Add to the meat heated mixture and cook until thickened.
4. Portion approximately ¾ gallon mixture into each 12x20x2 ½ pan, preparing 4 total (If preparing 50
servings, only use 2).
5. Spread each with ½ gallon mashed potatoes.
6. Bake at 350°F for approximately 25 minutes until the internal temperature reaches 150°F for 15 seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Serving Information Cut each pan 5x5 for serving, to provide 25 servings per pan. Each serving provides 2 ounces meat/meat alternates.
Sriracha Beyond Chicken Salad ADAPTED FROM BEYOND MEAT RECIPE DATABASE HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Beyond Meat Chicken-Free Strips , thawed
9 lb 6 oz 18 lb 12 oz
Celery, chopped 1 lb 4 oz 2 lb 8 oz
Onions, chopped 1 lb 4 oz 2 lb 8 oz
Relish, undrained 1 lb 2 lb
Pepper 2 tsp 1 Tbsp + 1 tsp
Dry mustard 1 ½ Tbsp 3 Tbsp
Mayonnaise, egg free 1 lb 10 oz 3 lb 4 oz
Sriracha or Buffalo Sauce 1 ½ Cups 3 Cups
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation 1. Chop chicken-free product by hand or pulse in VCM. 2. Combine chopped chicken-free product, celery, onion, relish, pepper, dry mustard and egg-free mayonnaise. 2. Mix until well blended.
3. Cover and refrigerate immediately.
HACCP Critical Control Point: Hold at an internal temperature of 41°F or below.
Serving Information Portion with 1 - #6 scoop (2/3 cup) on a sandwich or salad. Each portion of Beyond Chicken Salad provides 2 ounce meat/meat alternate.
Super Sloppy Joes BBQ SAUCE – ADAPTED FROM SARASOTA COUNTY SCHOOLS HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Beyond Meat Beefless Crumbles 6 lb 4 oz 12 lb 8 oz
Hamburger bun, whole grain rich 50 each 100 each
BBQ Sauce, prepared OR ½ gallon 1 gallon
Vegetable stock, prepared 1 ¼ cups 2 ½ cups
Onions, dehydrated or fresh, diced 2 oz 4 oz
Catsup ½ - #10 can 1 ¼ qt
1 - #10 can 2 ¾ qt
Garlic powder 1 Tbsp 2 Tbsp
Brown sugar 12 oz 16 oz
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation 1. If preparing barbeque sauce: Simmer vegetable stock and onions over medium heat for five minutes. Add catsup, garlic powder and brown sugar. Simmer 15-20 minutes, stirring frequently.
2. Heat crumbles in tilt skillet or steam jacketed kettle.
3. Add barbeque sauce and let simmer two hours.
HACCP Critical Control Point: Heat to a temperature of 150°F for 15
seconds.
HACCP Critical Control Point: Hold at internal temperature of 135°F or
above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or
higher; reheat product only once.
Serving Information Use a #10 scoop (3/8 cup) and serve on hamburger bun. Each sloppy joe sandwich provides 2 meat/meat alternates, 2 ounce equivalent grains.
Nutrition Information *From USDA Nutrient Database C Calories: 362 Total Fat: 6g Saturated Fat: 1g Carbohydrate: 54g (3g Fiber) Protein: 21g Sodium: 810mg
Taco-the-Town HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Tortilla, 10 inch, whole grain rich OR 50 each 100 each
Crunchy Taco Shells, 2 Each 100 each 200 each
Black beans, canned, drained 14 lb 1 oz 4 - #10 can 28 lb 2 oz 8 - #10 can
Salsa, canned 6 lb 10 oz 1-#10 can 3 qt + 1 ¼ cup
13 lb 4 oz 2-#10 cans 1 ½ gal + 2 ½ cups
Caliente Corn Salsa – see recipe 50 – ½ cup 100 – ½ cup
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Combine beans and salsa. Heat in steamer until internal temperature reaches
140°F for 15 seconds. Cover and hold in warmer.
2. Steam soft tortillas in package for 2 minutes or until pliable.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat
product only once.
Serving Information
For Soft Taco: On the serving line, place one tortilla on the tray. Spread ½ cup of beans in center of the tortilla. Top beans with ½ cup caliente corn salsa (customer may refuse) or portion in individual cups and offer on the serving line. Fold tortilla over beans and vegetables and serve with taco sauce. For Crunchy Tacos: On the serving line, place two taco shells on the tray. Scoop ¼ cup of beans in the center of each tortilla. Top each taco with ¼ cup caliente corn salsa (customer may refuse) or portion in individual cups and offer on the serving line. *Optional- Serve one crunchy taco with ½ cup of beans and ½ cup caliente corn salsa as listed above. Serve ½ cup Spanish rice or cilantro seasoned rice with the crunchy taco. Each option listed above provides 2 meat/meat alternates, 2 ounce equivalent grains (if 10 inch tortilla provide 2 ounce equivalents, 2 crunchy tacos, 1 crunchy taco and ½ cup rice) and 1/8 cup red/orange vegetable. Caliente corn salsa provides ¼ cup starchy and ¼ cup red/orange vegetable.
Caliente Corn Salsa HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Corn, thawed 4 lb 10 oz 9 lb 4 oz
Tomatoes, fresh, diced 5 lb 12 oz 11 lb 8 oz
Red Onion, diced 1 lb 6 oz 2 lb 12 oz
Optional: Jalapeno, fresh, seeded, diced
2 Each 4 Each
Lime Juice ½ cup 1 cup
Cilantro, fresh, chopped ½ cup 1 cup
Salt 1 Tbsp 2 Tbsp
Black Pepper 1 Tbsp 2 Tbsp
Granulated Garlic 1 Tbsp 1 Tbsp
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation 1. Mix all ingredients together thoroughly.
2. Allow to cool in refrigerator prior to meal service.
HACCP Critical Control Point: Hold at 40°F or below.
Serving Information Use 4 ounce spoodle to provide ¼ cup starchy vegetable and ¼ cup red/orange vegetable. *Salsa can be cupped up individually and offered in cold well.
Great northern beans, canned, drained 13 lb 4 oz 3 ¼ - #10 can 26 lb 8 oz 6 ½ - #10 can
Brown Rice, dry 6 lb 4 oz 12 lb 8 oz
Oil, cooking ¾ cup 1 ½ cups
Cajun seasoning OR 3 Tbsp 1/3 cup + 1 Tbsp
Homemade seasoning: Salt 2 tsp 1 Tbsp + 1 tsp
Garlic powder 2 tsp 1 Tbsp + 1 tsp
Paprika 2 ½ tsp 1 Tbsp + 2 tsp
Pepper 1 tsp 2 tsp
Onion powder 1 tsp 2 tsp
Cayenne pepper 1 tsp 2 tsp
Thyme, dried or fresh 1 tsp 2 tsp
Oregano, dried or fresh 1 tsp 2 tsp
Tomatoes, canned, diced 3 lb 3 oz ½ - #10 can 1 ½ qt + 1 cup
6 lb 6 oz 1 - #10 can 3 qt + 1 cup
Water 3 cups 1 quart + 1 pint
Balsamic vinegar ½ cup 1 cup
Soy sauce, reduced sodium ½ cup 1 cup
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
Preparation 1. Prepare rice by combining with water and cook in steamer or
oven. Fluff. Place in warmer until service.
2. Heat oil in tilt skillet or steam jacketed kettle.
3. Add the chopped turnip greens and seasoning to skillet, stir and
allow greens to wilt for about 3 minutes.
3. Add beans, tomatoes, water, balsamic vinegar, and soy sauce to
greens. Reduce heat and simmer for about 15 minutes until mixture
reaches 140°F for 15 seconds and greens are tender.
HACCP Critical Control Point: Hold at internal temperature of 135°F or above.
HACCP Critical Control Point: Reheat leftover produce to 165°F or higher; reheat once HACCP Critical Control
Point: Reheat leftover produce to 165°F or higher; reheat product only once.
Kathy Milani/The HSUS
Wonderful White Beans & Greens with Rice ADAPTED FROM CHAPEL HILL-CARRBORO CITY SCHOOLS HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Serving Information Plate ½ cup (4 ounce spoodle or #8 scoop) beans and greens over 1 cup (8 ounce spoodle or 2-#8 scoops) rice. Each 1 ½ cup serving provides 2 meat/meat alternates, 2 ounce grain equivalents, and ¼ dark green vegetable.
Caliente Corn Salsa HEALTHY, DELICIOUS, MEAT-FREE RECIPE FOR K-12 SCHOOLS
Process # 2 – Same Day Service
YIELD: 50 Servings 100 Servings
Ingredients Weight Measure Weight Measure
Corn, thawed 4 lb 10 oz 9 lb 4 oz
Tomatoes, fresh, diced 5 lb 12 oz 11 lb 8 oz
Red Onion, diced 1 lb 6 oz 2 lb 12 oz
Optional: Jalapeno, fresh, seeded, diced
2 Each 4 Each
Lime Juice ½ cup 1 cup
Cilantro, fresh, chopped ½ cup 1 cup
Salt 1 Tbsp 2 Tbsp
Black Pepper 1 Tbsp 2 Tbsp
Granulated Garlic 1 Tbsp 1 Tbsp
HACCP - Standard Operating Procedure - Use hand washing procedures before starting recipe.
HACCP – Standard Operating Procedure- Wash all produce before starting this recipe.
Preparation 1. Mix all ingredients together thoroughly.
2. Allow to cool in refrigerator prior to meal service.
HACCP Critical Control Point: Hold at 40°F or below.
Serving Information Use 4 ounce spoodle to provide ¼ cup starchy vegetable and ¼ cup red/orange vegetable. *Salsa can be cupped up individually and offered in cold well.